Simple Kimchi Recipe (2024)

FAQs

Is it OK to eat kimchi by itself? ›

Kimchi can be eaten on its own, as a side dish, or as an ingredient in other foods. Its spicy, tangy flavor is an excellent complement to savory foods, and it's often paired with rice dishes to add contrast to a meal.

Allow cabbage to sit covered at room temperature for 3 to 6 hours (a longer time will make it more salty). d. Rinse cabbage pieces 3 to 4 times with cold water to rinse away the salt, then place in a colander to drain out excess water from the cabbage for at least 30 minutes.

How long does it take to make Kimchi? Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

Kimchi fermentation time can take anywhere from a few days to several weeks. In any case, it will be safe to eat and delicious. After 5 days of fermentation, kimchi will be slightly tangy and firm. After several weeks, it will be more acidic and tender.

Taste. The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

Kimchi can be eaten basically however you want. You can eat it cold straight from the container. You can use it as an ingredient in soups, noodles, Korean pancakes, and fried rice. You can even chop it up small, sautee it in butter and add it to things like hotdogs, quesadillas, or grilled cheese.

As you push down, more and more water will be released, creating your brine at the top. It's essential that the veggies be completely submerge and the water is only at the top as you need to create an oxygen-free environment.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Why do you soak cabbage in salt water for kimchi? ›

Once the cabbage is all quartered, you have to season it and remove most of its water content, which will help to concentrate the kimchi seasoning and make the vegetable more pliable; simply salting the cabbage accomplishes both of these goals.

If you opt for fermentation, the kimchi will be ready to eat when it begins to taste and smell sour or when tiny bubbles begin to move through the container. Every few days, give the jar over the sink a sniff test and give the kimchi a little stir. Ensure that the object is continually immersed in the liquid.

The two are essentially the same just with minor variations in spices. Over time the idea of fermentation has become almost a science and due to the bacteria at work, fermentation has become for many a dangerous art, something to be avoided as it brings food too close to what is usually regarded as rotten food.

It's however recommended that you remove the whites, wash and cook the kimchi before consuming.

Early history

The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi.

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

As a way of preserving the harvest just before winter, Koreans would first salt then tightly pack their cabbages into large clay urns, burying them underground to avoid the frost. The resulting fermented product took on a delicious flavour, and Kimchi began bubbling up across the whole country.

What Is Kimchi Made Of? This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You'll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru.